Characterization of squid-processing byproduct hydrolysate and its potential as aquaculture feed ingredient
Date of Original Version
The squid (Loligo pealei) byproduct composed of heads, viscera, skin, fins, and small tubes was subjected to hydrolysis at 55°C and natural pH (6.8) using endogenous proteases. Squid hydrolysate was characterized during the course of hydrolysis for changes in the degree of hydrolysis, viscosity, electrophoretic pattern of proteins and peptides, and amino acid and fatty acid profiles. The change in viscosity can be used to monitor the progress of protein hydrolysis up to the molecular mass of 26.63 kDa. The 2 h hydrolysis resulted in a 2-fold increase in the total free amino acids and yielded hydrolysate with protein molecular mass of ≤45 kDa having feed attractability and good amino acid and fatty acid profiles with high contents of essential amino acids and fatty acids. Such hydrolysisinduced changes can make squid byproduct hydrolysate a good source of aquaculture feed ingredient, especially for a starter diet for larval fish. © 2005 American Chemical Society.
Publication Title, e.g., Journal
Journal of Agricultural and Food Chemistry
Lian, P. Z., C. M. Lee, and E. Park. "Characterization of squid-processing byproduct hydrolysate and its potential as aquaculture feed ingredient." Journal of Agricultural and Food Chemistry 53, 14 (2005). doi: 10.1021/jf050402w.